Recipe(tried): Cheese Enchiladas for Pam

Pam, First of all, yes, we are all safe. I was scared since my hubby works in DC 4 days/week...he's "on loan" from UMass at The National Science Foundation but I am devastated for all of the many families this has affected. We lived in DC for 10 years & have a very good friend, a civilian, who works at The Pentagton, that I am concerned about. Also, one of our former neighbors, John (known to us as Jack) McQuethy (spelling is wrong, I know) was in The Pentagon when the plane hit. Fortunately, he was on the opposite side of The Pentagon and is ok...he is a reporter on ABC network. You might see him on ABC News. Aargh!!! This is really painful to watch, especially since both my girls were born there & we know many people in the DC area. Sorry...thank you for letting me vent.

Cheese Enchiladas
This is a recipe from my dear friend, Emma. She grew up, in Detriot, & is a Mexican American (probably a very un - PC term)... but I want you to know that this is a fairly authentic recipe. When she gave me this recipe, it wasn't possible to get Mexican cheeses in Oregon, which is where we lived at the time so she/we/I used a combination of mozzarella and mild cheddar. Now that I think about it, we had to grate our own cheese...We couldn't get grated cheese...Oh shoot...I'm getting old:-) Anyway, here is my recipe, though, I'm not sure you needed it. I still use the combination of cheeses since that is what I've grown accustomed to.

1 pkg. corn tortillas
vegetable oil(I like canola oil)
Enchilada Sauce (recipe follows)
1, 8 oz. pkg. mild cheddar cheese, shredded or grated (whatever)
1, 8 oz. pkg. mozzarella, shredded or grated (whatever)
onion, finely chopped

Heat oil in a fyring pan until quite hot. Dip tortillas in the oil, one at a time, in hot oil to soften - about 6 seconds per side. Drain on paper towels. When you have finished softening the tortillas, put about 4 at a time in the Enchilada Sauce to coat. Take 1 tortilla out at a time and drain over Enchilada Sauce a little. Place in a lightly oiled casserole dish and sprinkle a little onion (or to taste) in the center of the tortilla. Over the onion, put a fair amount of mozzarella, then cheddar cheese, (equal amounts) then roll up the tortilla, placing seam side down in the casserole dish. When finished with all of the tortillas, pour the remainder of the Enchilada Sauce over the Enchiladas. Decorate with some extra cheese. Bake for 25 - 30 min at 325 - 350 degrees F., uncovered.

Emma's Enchilada Sauce

6 TBL. flour
2 - 3 TBL chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. salt
4 c. water

Mix flour, chili powder, cumin, and water, being careful it doesn't get lumpy. (Use a wisk and only add a little water at a time as you keep stirring with a wisk - seems to keep the sauce from getting lumpy if you are patient). Pour into a pot. Heat almost to a boil, then turn heat down so that the sauce simmers for 20 min. or so, until it is thickened.

Pam, I think that you will find this recipe to be very good but I will recheck it to make sure that I haven't ommitted anything. Unlike many contributors to this site, I have to type everything in so I do make mistakes & discover that I have eliminated essential ingredients or steps. Enjoy:-)!!! This is one of my very favorite recipes. I don't know whether it is because it is from a very dear friend or because we have eaten it for many years & it has become a "comfort food"...but, whatever, me & my family love it! Memories:-)!!